When I was young, I loved the strawberry cream pie from Moore's Pie Shop. In fact, I even had one for my birthday one year instead of a cake. The strawberries have been wonderful this year, so I decided to try my hand at making a strawberry cream pie of my own.
The components of the pie seemed simple enough; pie crust, cream filling, and strawberries. So, first I made and blind baked a pie crust, then I made a batch of AB's pastry cream, then halved and macerated some strawberries. I let the pastry cream cool and strawberries macerate overnight in the refrigerator, and the next day I was ready to assemble my pie.
The strawberries released a lot of their juices overnight, so I put the juice in a small saucepan and let it reduce to a syrupy consistency. I then poured the strawberry syrup over the strawberries to act as a glaze. Yum! I spread the pastry cream on the pie crust, then placed the strawberries on top of the cream, and my pie was complete.
The strawberry cream pie was simply delicious. The strawberries and cream go together so well, and the tender, flaky crust is the perfect vehicle to bring it all together. It's a cool, sweet flavor wonderland. A perfect summer treat!
